Gooey Brown Sugar Cookie Treats (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 cup unsalted butter, room temperature
02 -
1/2 cup granulated sugar
03 -
1 cup light brown sugar, packed
04 -
2 eggs, room temperature
05 -
1 teaspoon vanilla extract
06 -
3 3/4 cups cake flour
07 -
2 Tablespoons cornstarch
08 -
1 teaspoon baking soda
09 -
1 1/2 teaspoons baking powder
10 -
1 teaspoon kosher salt
→ Brown Sugar Filling
11 -
5 Tablespoons unsalted butter, softened
12 -
3/4 cup light brown sugar, packed
13 -
1 teaspoon cinnamon
14 -
2 Tablespoon cake flour
→ Brown Sugar Glaze
15 -
1 cup powdered sugar
16 -
1/2 teaspoon cinnamon
17 -
3 Tablespoons unsalted butter, melted and cooled
18 -
2 1/2 Tablespoon milk
# Instructions:
01 -
Add the butter, sugar, and brown sugar to the bowl of a stand mixer, or hand mixer fitted with the paddle attachment. Beat on medium-high speed for 2-3 minutes. Add the vanilla and eggs and beat for another 1-2 minutes, until light and fluffy.
02 -
Whisk the dry ingredients in a separate medium bowl until combined. Add the dry ingredients to the wet ingredients and beat on medium speed until combined, 1-2 minutes, stopping to scrape down the bowl as needed. Cover and chill the dough for one hour.
03 -
Preheat the oven to 350°F and line two large baking sheets with parchment paper.
04 -
Add the filling ingredients to a medium bowl and stir until smooth. Use a heaping teaspoon to scoop the filling out and roll it into a ball and place it on the baking sheet.
05 -
Scoop the chilled dough using 1/4 cup measuring cup. Break the dough in half and create a well in the middle of one half. Place one ball of filling inside the well and press the other half on top, pinching the seems. Roll into a ball to seal.
06 -
Arrange the cookie dough balls 2 inches apart. Bake for 11-13 minutes, until tops are just set and edges are lightly golden brown. Cool on baking sheet for 5 minutes then transfer to wire rack.
07 -
Whisk together all icing ingredients until smooth. Place parchment paper under cooling rack and spoon icing on top of each cookie. Let set for 15 minutes before serving.
# Notes:
01 -
Room temp butter should only sit out for 1-2 hours and still feel cool to the touch (60°F)
02 -
If chilling dough longer than 1 hour, let it sit out for 30 minutes to soften
03 -
Store in airtight container at room temperature for 3 days or in fridge for up to a week